Monday, February 23, 2009

Symphony Cookies

Yummy, Yummy, Yummy!!
1 C. Butter

3/4 C. Brown Sugar

1 Small box of instant vanilla pudding (or chocolate)

1 tsp. Vanilla

2 Eggs

2 1/2 C. Flour

1 tsp. Baking Soda

1 Large Symphony Bar (with toffee bits), chopped

Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375º for 9-10 minutes. Cool on rack.

Thursday, February 19, 2009

Breakfast Muffins

I recently found this recipe online and made them...they are very nutritional and make a great muffin for breakfast or even for dessert with the cream cheese icing on them:)

1/2 cup unbleached all-purpose flour
1 cup whole wheat flour
3/4 cup flaxseed meal
3/4 cup oat bran
1 cup brown sugar

2 t baking soda
1 t baking powder

1/2 t salt

1 T cinnamon

1/2 t ground nutmeg

1 1/2 c carrots
2 apples, shredded

1/2 cup raisins

1 cup walnuts, chopped or ground

3/4 cup of 1% milk
2 eggs, beaten

1 tsp. pure vanilla extract

Preheat oven to 350º. Grease muffin pans or line with paper cups. Mix together flours, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. Stir in carrots, apples, raisins and walnuts. Combine milk, beaten eggs and vanilla in another bowl. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not overmix. Fill muffin cups 3/4 full. Bake at 350º for 15-20 minutes. Makes 15 muffins.

Light Cream Cheese Icing (optional)

1 (8oz) pkg. 1/3 less fat cream cheese
1/4 cup powdered sugar

1/2 tsp. pure vanilla extract

Combine all ingredients in a bowl. Using a hand mixer or wooden spoon, whip until creamy. Tip: Individually freeze plain muffins and thaw for a quick and healthy breakfast, or serve as a hearty dessert with Light Cream Cheese Icing.

Sunday, February 1, 2009

Chicken Poppyseed Salad

Spinach leaves
Romaine leaves
Grilled chicken, sliced (grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.